Stew ingredients:
4 tbsp. margarine or butter
2 medium onions, sliced
4 medium carrots, sliced
2 parsnips, cut into chunks
1 small cauliflower, cut into florets
4 zucchini, sliced
6 tomatoes, skinned and coarsely chopped*
1 1/4 c. flour
1 1/4 c. milk
1/4 c. vegetable stock
1/2 tsp. thyme
1/2 tsp. oregano
1 tsp. salt
1/2 tsp. black pepper
1.Preheat the oven to 400°F.
2.Melt 4 tbsp. margarine or butter in
a large saucepan. Add the onions, carrots, and parsnips and sauté lightly for 5 minutes. Transfer to a large casserole dish. Add the remaining vegetables.
3.Blend the flour with the milk and add
to the vegetables with the vegetable stock, herbs, and salt and pepper. Mix well. Bake on the center rack of the oven for 40 minutes.
4.Meanwhile, make the scones. Place
the whole wheat flour, baking powder, and salt in a medium bowl. Cut in 2 tbsp. butter or margarine to flour until the mixture resembles fine bread crumbs. Stir in half the cheese, the dry mustard, and enough milk to make a soft dough.
5.Turn dough onto a lightly floured
surface and roll to æ-inch thickness. Cut into 2-inch circles (use a cookie cutter or the rim of a small drinking glass).
6.Remove the casserole from oven
and place scones on top of the vegetables. Brush tops of scones with milk and sprinkle with the remaining cheese.
7.Return to oven for 20 minutes until scones are golden brown and vegetables are cooked.
*To peel a tomato, place it in a small saucepan of boiling water for about 1 minute. Remove with a slotted spoon and cool until the tomato is warm but no longer hot. Use a It will come off easily. Use a small paring knife to peel off the skin.
2/3 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. salt 2 tbsp. butter or margarine
1/2 c. grated Cheddar cheese
1 tsp. dry mustard about
1/2 c. milk*
Preparation time: 30 minutes Baking time: 1 hour
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